Two shots of my homemade pesto and one shot of slow-cooked bolognese (without spaghetti as the pasta: it's gemelli). The first two shots require no clickage, but do click on the third pic to see it full size:
In the pic below, note the bit of unassimilated basil wrapped around the blade column:
Finally, click on this pic to enlarge:
My recent purchase is what allowed me to make the pesto. I had to compromise a bit, when making the pesto, because ingredients are so damn expensive in Korea. First compromise: instead of just pine nuts, I used used a 50/50 combo of pine nuts and cheaper mixed nuts. Second compromise: instead of parmigiano, I used romano, which was just as good. Third compromise: instead of pure olive oil, I used a mix of olive oil and canola. After adding a dash of lemon juice, salt, and pepper, the results were outstanding despite all the compromises. (I've made pesto using baby spinach and cashews before; as my brother Sean once informed me, all you need for pesto, technically, are an oil, a leafy green, a nut, and a cheese.)
Can't wait to make shrimp pesto pasta. And now... back to midterm-exam creation.